with carrot and bell pepper
A recipe conveniently customised just to your liking.
Allergens
Tags
Cauliflower Rice
250 grams
Onion
1 unit(s)
Bell Pepper
1 unit(s)
Prawns
160 grams
Thai Style Spice Mix
2 sachet(s)
Coconut Milk
1 pack(s)
Carrot
1 unit(s)
Diced Irish Chicken Breast
260 grams
Green Thai Style Paste
1 sachet(s)
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly ½ cm wide, 3cm long batons.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the carrot and fry for 4-5 mins. Season with salt and pepper.
- Meanwhile, halve, peel and thinly slice the onion. Shake the coconut milk to dissolve any lumps.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Add the onion, bell pepper and prawns to the carrot and fry for 2-3 mins.
- Pop in the coconut milk and Thai paste. Cover and cook for another 1-2 mins.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- While the curry simmers, place a pot over medium-high heat with a drizzle of oil.
- Once hot, add the cauliflower rice and cook until just soft, 3-4 mins.
- Season well with salt and pepper.
- Divide the cauliflower rice between plates.
- Serve the chicken and prawn curry alongside.
2085
kJ
Energy (kJ)
498
kcal
Energy (kcal)
21.8
g
Fat
15.4
g
of which saturates
28
g
Carbohydrate
17.6
g
of which sugars
6.8
g
Dietary Fiber
49
g
Protein
0
mg
Cholesterol
3.4
g
Salt
